We've had non-stop rain and 14C today. Stew weather.

The veg on the bottom and meat on top is reminiscent of Elizabeth David's boeuf en daube, a classic from her French Provincial Cooking. The meat is top rump and is cut into slices about half an inch thick to the size that will sit on the palm of your hand. It's almost my signature dish, it's an absolute cinch and it works perfectly every time.